Buffalo chicken cups (recipe)

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Buffalo chicken cups (recipe)
NameBuffalo chicken cups
IngredientsBoneless skinless chicken breasts Olive oil Chili powder Wonton wrappers Butter Blue cheese Scallions
Cooktime (in hours)0.416666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.583333334
Keto friendlinessKeto friendly
Calories60
Fat2.8
Protein3.5
Carbohydrate5
Fiber0.2
Net carbohydrates4.8
Sugar0.1
Saturated fat1.1
Cholesterol (mg)10.4
Sodium226.1
Yield24 Cups
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC


Buffalo chicken cups (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!

Buffalo chicken cups (recipe)


  1. Preheat oven to 350F degrees.
  2. Brush chicken breasts with olive oil, and then sprinkle evenly with the smoked paprika and chili powder.
  3. Place in a baking dish and cook for 20-30 minutes, or until the center is no longer pink and the juices run clear. Remove chicken and let cool, then shred.
  4. OR just shred some rotisserie chicken.
  5. Meanwhile, fit a wonton wrapper into each of 24 mini baking cups, pressing the wrappers carefully but firmly into sides of cups. (Be careful to keep the corners of each wonton wrapper open; otherwise you will not be able to fill them!).
  6. Bakefor 5 minutes or until very lightly browned. Keep wontons in baking cups.
  7. OR just use Tortilla Scoops.
  8. In a medium-sized bowl, stir together the melted butter and hot sauce.
  9. Add the chicken and stir until well coated.
  10. Fill each cup with a tablespoon or two of chicken, and then top with a pinch of blue cheese.
  11. Return wonton cups to oven and cook for another 5-10 minutes, or until cheese is soft and melty.
  12. Remove and top with sliced scallions.
  13. Serve warm.

    Food tags
    NA



Keto-meter rating
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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD